Recipe by I'mPat
From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.
Top Review by breezermom
I started out exactly as posted, then found I couldn't resist adding a couple of whole garlic cloves! I did the 30 minute baking, then started with it covered. But I prefer a stock instead of broth, so I uncovered the pot and kept it at a low boil for 4 hours. (This was after cooking covered for an hour!) I now have fabulous stock, and a wonderful assortment of skin and grizzles for my fur babies, and cooked chicken for me! I have to say, once I took that lid off, my mouth watered the entire time I cooked this! I am presently cooling it, but know from the smell and taste of the chicken while sorting into dark/white/dog/cat piles just how delicious this stock will be. Thanks for sharing! Made for Photo Tag 2012.
- 1 whole chicken (large boiling fowl specified)
- salt and pepper
- 1 onion
- 1 carrot (peeled)
- 1 leek (roughly chopped)
- 2 celery ribs (roughly chopped)
- 6 black peppercorns
- 1 bay leaf (dried)
- 3 parsley (stalks)
- 1 sprig thyme
Directions See How It's Made
- Preheat oven to 180°C.
- Pat the skin of the chicken dry and season with salt and pepper.
- Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
- Peel the carrot and roughly chop the leek and celery.
- Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
- It will make your house smell wonderful.
- Strain into a large bowl and allow to cool.
- Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
- SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.